Summer Vegetable Parcels is a modern British recipe for a classic barbecue dish of mixed baby vegetables cooked with lemon and butter in individual parcels over hot coals on the barbecue. The full recipe is presented here and I hope you enjoy this classic British version of: Summer Vegetable Parcels.
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Summer Vegetable Parcels: Classic British recipe for a barbecue dish of mixed baby vegetables cooked with lemon and butter in individual parcels over hot coals on the barbecue.
Ingredients:
1kg mixed baby vegetables (eg carrots, pearl onions, patty pan squash, courgettes, corn cobs, plum tomatoes, leeks, mushrooms)
1 lemon
115g unsalted butter
3 tbsp mixed fresh herbs, finely chopped
salt and freshly-ground black pepper, to taste
Method:
Cut out four 30cm square pieces of kitchen foil and divide the vegetables evenly between them.
Finely grated the lemon zest, then squeeze the juice from the lemon. Combine the lemon zest, butter, herbs and garlic in a food processor and process until thoroughly blended. Season to taste with salt and black pepper.
Divide the flavoured butter evenly between the vegetables, doting it on top. Fold up the sides of he foil to completely enclose the vegetables, sealing the seam securely.
Set on the rack of a barbecue over medium-hot coals and cook, turning occasionally, for between 25 and 30 minutes, or until the vegetables re tender.
Open the parcels, sprinkle over the lemon juice and serve immediately.
